Sensory Acceptability of Nutrient-enhanced Porridge from Orange-fleshed Sweet Potatoes with Grain Amaranth, Biofortified Beans and Maize Flour
Julius Byamukama, Robert Mugabi, Dorothy Nakimbugwe & John Muyonga · Asian Food Science Journal · 2025
Sensory acceptability and their willingness to purchase value-added products are significant factors influencing the consumption of and commercial potential for such products. This study aimed to determine the sensory acceptability of nutrient-enhanced porridges containing orange...
Open access
Research Article
10.9734/afsj/2025/v24i12830